Are you ready to warm your soul with a bowl of comforting goodness? This Instant Pot Chicken and White Bean Soup is not just a meal; it's a hug in a bowl! With tender chicken, creamy white beans, and a medley of savory flavors, this recipe is perfect for busy weeknights or cozy weekends. In just 40 minutes, you can whip up a hearty dish that serves four, making it ideal for family dinners or meal prep for the week ahead. Dive into this quick and easy recipe that promises to become a staple in your kitchen—your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, rinse and drain the white beans, dice the onion, and mince the garlic. This will help streamline the cooking process.
- Set your Instant Pot to the 'Sauté' mode. Once it's hot, add a splash of olive oil. Allow the oil to heat for a minute before adding the diced onion. Sauté the onion for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced chicken breast to the pot. Season the chicken with salt and pepper to taste. Cook the chicken for about 5 minutes, stirring occasionally, until it is lightly browned on all sides.
- Once the chicken is browned, add the drained white beans, chicken broth, and thyme to the pot. Stir everything together to combine the ingredients well.
- Close the lid of the Instant Pot and ensure the steam release valve is set to the 'Sealing' position. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 15 minutes.
- After the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully switch the steam release valve to 'Venting' to release any remaining pressure.
- Once all the pressure has been released, open the lid and stir the soup. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the chicken and white bean soup hot, garnished with fresh herbs if desired. Enjoy your delicious and hearty meal!
Tips
- Prep Ahead: To save time, chop your vegetables and dice the chicken breast in advance. Store them in airtight containers in the fridge, so they're ready to go when you're ready to cook.
- Sauté for Flavor: Don't skip the sautéing step! This builds a rich flavor base for the soup. Make sure to cook the onions until they're translucent and the garlic is fragrant before adding the chicken.
- Season Generously: Season the chicken well with salt and pepper. You can also add other herbs like rosemary or oregano for an extra flavor boost.
- Pressure Release: Allow the Instant Pot to naturally release pressure for 10 minutes before venting. This helps the flavors meld together beautifully and keeps the chicken tender.
- Garnish for Freshness: Serve your soup with a sprinkle of fresh herbs, like parsley or thyme, for a pop of color and freshness that enhances the dish.
- Customize Your Beans: Feel free to mix it up! You can use different types of beans, such as cannellini or navy beans, based on your preference.
- Leftover Magic: This soup stores well in the fridge for up to three days and freezes beautifully, making it a great option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 85mg
